Gómez-Galindo, M.; Truchado, P.; Allende, A.; Gil, M.I.I. Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry. Foods2023, 12, 3171.
Gómez-Galindo, M.; Truchado, P.; Allende, A.; Gil, M.I.I. Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry. Foods 2023, 12, 3171.
Gómez-Galindo, M.; Truchado, P.; Allende, A.; Gil, M.I.I. Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry. Foods2023, 12, 3171.
Gómez-Galindo, M.; Truchado, P.; Allende, A.; Gil, M.I.I. Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry. Foods 2023, 12, 3171.
Abstract
A commercial phage biocontrol for reducing Listeria monocytogenes has been described as an effective tool for improving fresh produce safety. Critical challenges in the phage application must be overcome for the industrial application. The validation studies were performed in two processing lines of two industry collaborators in Spain and Denmark, selecting shredded iceberg lettuce as the ready-to-eat (RTE) product of higher process volume. The biocontrol treatment optimized in lab-scale trials for the application of PhageGuard ListexTM was confirmed in industrial settings by four tests, two in Spain and two in Denmark. Results showed that the method of application that included the device and the processing operation step were appropriate for the correct application. The proper dose of Phage Guard ListexTM was reached in shredded iceberg lettuce and the surface was adequately covered for the successful application of phages. There was no impact on the headspace gas composition (CO2 and O2 levels), nor on the color when untreated and treated samples were compared. The post-process treatment PhageGuard ListexTM did not cause any detrimental impact on the sensory quality, including flavor, texture, browning, spoilage and visual appearance of over the shelf-life as the phage solution was applied as a fine, mist solution.
Biology and Life Sciences, Food Science and Technology
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